Carbonara

This Roman classic is a personal favourite and uses only a few ingredients. What’s important is the quality of the ingredients and a few techniques to get the texture and taste just right. I learned to make this recipe from a family restaurant in Trastevere, Rome and have not delineated from my original lesson. The technique may take some time to perfect but it is worth it for this luscious pasta that hits all the right notes. I ate this dish 3 times over 2 days while in Rome! It’s addictive to say the least when done well. A simple green salad with a lemon vinaigrette is the perfect side.

The “rules” I was taught for this dish: no butter and definitely no cream! Niente!

I have a full video tutorial on my Instagram page under highlights. Just swipe through the circles until you find Carbonara, see photo below. (Unfortunately I can’t upload the video here)

This recipes makes enough for 2 healthy servings or 4 smaller “primi” pasta course servings

INGREDIENTS

75 grams thick cut guanciale or pancetta

175 grams dried spaghetti

100 grams finely grated pecorino

1 large egg

2 large egg yolks

2 tsp freshly grated black pepper

Salt for the pasta water

METHOD

Heat a large pot of water over high heat, bring to a rolling boil and season well with salt. Drop your pasta. The pasta will take about 8 minutes.

Cut the guanciale or pancetta into thick pieces, about 1 inch long and 1/2 inch think. Heat a dry skillet over medium heat and drop the guanciale in. Cook for 6-8 minutes until the pork starts to crisp, turn golden and has rendered a considerable amount of fat. Turn off the heat and leave to rest, DO NOT remove the excess fat, that will be an important part of the sauce.

*Tip - Turn on your hood vent, as there will be some smoke produced from frying the pork

*Tip - Once golden and slightly crispy, remove from the heat as it will start to burn rather quickly

While the pasta and guanciale are cooking, crack your whole egg into a medium bowl and add the other yolks along with the grated cheese and cracked pepper. Whisk to form a thick paste.

Test your pasta, it should be al dente, still a bit firm but cooked through. Use tongs to pull the pasta from the water into the pan with the guanciale. Quickly toss to coat the pasta in the pork fat (do not turn the heat back on). Add your egg mix to the pan along with 3-4 tablespoons of the hot pasta water. Quickly stir and toss the pasta to create a sauce with the egg, cheese, fat and pasta water. It will take a few minutes, just keep moving the pasta. You are looking for a thin delicate sauce that lightly coats the pasta, not a heavy thick gloppy sauce.

Use your tongs to plate each portion and finish with a a few generous twists of fresh pepper and a sprinkle of more cheese if desired.

Serve quickly while hot and the sauce is silky, smooth and glistening.

* Other types of dry pasta can be substituted, including short varieties. However I wouldn’t recommend fresh pasta for carbonara